A good cranberry sauce recipe is kind of like the perfect little black dress. It is a must for Thanksgiving gatherings and it usually should be understated.
This recipe is a little black dress with an edge. It is a fresh cranberry salsa with a hint of heat provided by jalapeños. I like it a lot and have been nibbling spoonfuls from the refrigerator since I made it yesterday.
You will find another wonderful cooked cranberry sauce recipe in the index for this site. Here is a link to Not My Mother’s Cranberry Relish: http://bluecayenne.com/?p=621
Happy Thanksgiving. Thank you for reading Blue Cayenne.
Yields 3 Cups
A fresh cranberry salsa with a bit of heat
10 minPrep Time
10 minTotal Time
- 2 medium oranges (peeled, sectioned and roughly chopped)
- 1 1/2 t. finely grated orange zest
- 1 1/2 jalapenos (seeded and chopped)
- 3/4 to 1 C. sugar
- 12 ounces fresh cranberries
- 1 T. fresh mint leaves (chopped)
- Prepare the oranges. Zest the orange peels and peel and section the oranges. Rough chop the oranges. Put jalapenos, half the oranges and zest in your food processor and pulse until finely chopped. Add the sugar (I used one cup) and pulse a few more times until the mixture is well combined. Add the cranberries to your food processor bowl and pulse until the cranberries are roughly chopped. Taste and adjust the sugar if necessary.
- Transfer the prepared cranberry mixture to a pretty bowl. Add remaining chopped orange segments and the chopped mint to the mixture.
- Chill for at least 30 minutes. Serve chilled or at room temperature.
The original recipe called for two jalapeños. My jalapeños were pretty large so I only used 1 and a half chopped jalapeños in the recipe. The level of heat is just right for me but you may want to adjust the quantity of peppers you use to suit your taste.
After a day with this quite good recipe, I decided to switch it up a bit and added the segments from one Satsuma tangerine and one peeled and chopped Granny Smith apple. Great!